Spiced Honey Tahini Cookies
I made these spiced honey tahini cookies a few weeks ago to celebrate the first snow day at Tumbleweed Farm. They were so delicious that Henry managed to sneak a couple off of the table when I wasn’t looking. Side note, if you have a dog or hungry husband don’t leave these out in the open or else they’ll quickly get snatched up!
Anyhow, if you’ve been reading this blog for a while you already know how much I adore tahini. I practically put this stuff on everything! It’s great in baked goods as well as dressings, sauces, dips and even drizzled on pizza. Naturally, I was thrilled when the lovely people over at Soom Foods caught on to my love for tahini and all things sesame and sent me a jar to sample. Taylor joked that I was so excited to open a package of tahini that he knows exactly what he’s getting me for Christmas this year. I guess I’m pretty easy to please!
Needless to say I loved the tahini and it tasted great in these cookies. Taylor loved them because they weren’t too sweet and apparently “tasted like fancy peanut butter cookies.” We enjoyed them as afternoon treats but honestly, I think they taste best in the morning dunked into a cup of strong black coffee. Henry obviously prefers them when they’re still warm from the oven. That stinker!
I was inspired to make these when I saw a recipe in Food & Wine Magazine for honey tahini cookies. I used their recipe as a guide and the only changes I made were adding some spices to make them more festive. These cookies are simple to prepare and only call for a handful of ingredients. I made two batches because I accidentally burned my first batch (we still ate them!) Since the bottoms of these guys can burn easily I’d suggest stacking one thin baking sheet on top of another to provide more protection from the heat of the pan. Other than that these cookies are simple and delicious. I can’t wait to whip up more over the holidays. I’m thinking they’ll taste great with a little ginger and molasses. Stay tuned! In the meantime play some Christmas music, pour a cup of coffee and get baking.
Spiced Honey Tahini Cookies
Prep Time: 10 mins. Cook Time: 8 mins. Serves: about 25 cookies
- 1/2 cup sesame seeds
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/3 cup honey
- 1/3 cup tahini
- 1 teaspoon vanilla extract
- Preheat the oven to 350F. Line a baking sheet with parchment paper and stack onto another thin baking sheet. Spread the sesame seeds on a pie plate.
- In a small bowl whisk together the almond flour, baking soda, salt and spices. In a large bowl mix the honey, tahini and vanilla. Add the dry ingredients to the wet ingredients and mix until well combine. Taste test and add more spices if need be (yay for no eggs in the batter!)
- Using a 1 1/2 inch scoop, scoop the dough into small balls. Roll the balls in the sesame seeds and then flatten them into 1/4 inch thick rounds. Transfer the rounds to the baking sheet (you may have to bake these in batches if you don't have enough cookie sheets). Arrange the cookies so they're about 2 inches apart.
- Bake in the oven for 8 minutes or until the bottoms are lightly browned. Use a spatula to check the bottoms after about 7 minutes.
- Transfer cookies to a cooling rack and let cool completely before enjoying.
Notes*This recipe is adapted from Food & Wine Magazine. *Store cookies in an airtight container.